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Green beans have to be one of my favorite vegetables to eat! They’re sweet, crisp, and good with just about anything. Fresh green beans are definitely the way to go! I find that pairing them with some greek yogurt and pickled red onion elevates a humble green bean into something super delicious. I made this green bean salad with dill dressing as a healthy alternative to the infamous green bean casserole that we all have for Thanksgiving and Christmas. Though this dish is certainly good all year round!
In order to get the green beans to have a good mouth feel, I do a blanch and shock to them to soften them up a bit. Be careful though, it’s easy to over cook them if you don’t catch them soon enough. I find cooking them 3-5 minutes to be perfect to get the texture I want.
I said in an earlier post about how I wish dill was used a bit more often because the crisp, lemon taste is super refreshing to whatever it’s paired with.
These pickled red onions? This is where it’s at! The tang they get from the vinegar and the sweetness from the red onions themselves make them super versatile! Use them in this salad or on a nice steak sandwich. They’re super easy to make as you’ll see in the instructions but I love them oh so much! And they keep for a good while too.
I suggest making the pickled red onions a day before. You want the onions to pickle fully to get the right flavor that pickling can lend (of course, if you let them pickle for longer, the flavor develops more). If the onions don’t pickle for at least a day, they will still be crunchy and still have a strong onion taste to them.
A note about technique to slicing the red onions. I have done them by hand but when you are pickling a product, it’s is super important that you cut everything evenly to ensure everything pickles at the same rate. I highly recommend using a mandolin like this one to ensure the onion is cut into even slices!
Again, don’t limit this recipe to the holidays (though this will be a hit!) this could go nicely with all of the summer recipes I did earlier this year, especially that Moroccan BBQ Sauce. Yum, yum!
I hope you find this healthy salad to be delicious enough to share with your friends and family. Try out the recipe and let me know how you like it!
What are some ways that you like to eat your green beans? Let me know all about it!
- 12 ounces green beans fresh
- 8 ounces greek yogurt
- 1/3 ounce fresh dill chopped
- To taste salt and pepper
- 1/4 teaspoon lemon juice
- 1/2 each onion thinly sliced
- 1/2 cup water
- 1/2 cup red wine vinegar
- 1/4 cup salt
- 1/2 cup Sugar
Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings. Garnish with fresh dill.
Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.